shochu kokuto
Selected indexed studies
- Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane. (J Biosci Bioeng, 2023) [PMID:37076402]
- Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar. (J Biosci Bioeng, 2020) [PMID:32561073]
- Decolorization and treatment of Kokuto-shochu distillery wastewater by the combination treatment involving biodecolorization and biotreatment by Penicillium oxalicum d, physical decolorization by ozonation and treatment by activated sludge. (Biodegradation, 2010) [PMID:20473555]
_Worker-drafted node — pending editorial review._
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Sources
- Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane. (2023) pubmed
- Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar. (2020) pubmed
- Decolorization and treatment of Kokuto-shochu distillery wastewater by the combination treatment involving biodecolorization and biotreatment by Penicillium oxalicum d, physical decolorization by ozonation and treatment by activated sludge. (2010) pubmed